How To Make Sous Vide Turkey
Elevate the star of your Thanksgiving table with this sous vide turkey! It's brined in herbed chicken stock and serves perfectly juicy bites.
Ingredients
- 12 cups organic chicken stock
- ¾ cup kosher salt
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp dried savory
- 1 tbsp dried sage
- 15 lbs turkey, neck and giblets removed
Instructions
- Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl.
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Place turkey in the brining bag and fill with brine, making sure to fill the cavity. Transfer the bag to a 5-gallon pot filled with water. Slowly push the brining bag under the water while sealing it, squeezing the air out; remove as much air as possible so bag does not float.
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Attach sous vide cooker to the edge of the pot. Wrap it in a dish towel for insulation. Cover the pot with plastic wrap to reduce evaporation. Set temperature to 150 degrees F; cook for 18 to 24 hours.
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Preheat the oven to 375 degrees F.
- Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
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Bake in the preheated oven for about 30 minutes until nicely browned. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F.
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Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Enjoy!
Nutrition
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